Step 1: Prepare the chicken breasts.

First, rinse the chicken breasts under cool running water, remove the skin if necessary and transfer to a cutting board. Using a sharp knife, cut off the fat, as well as, if present, cartilage and tendons. Then cut the chicken breasts along the grain into 2-3 pieces. After that, put them in a plate or other container.
Next, transfer any one part to a cutting board, cover it with plastic wrap and begin beating it using a kitchen hammer. We do this very carefully, since chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after this, return it back to the container and continue to beat off all the other pieces. Place the prepared chicken meat in the refrigerator.

Step 2: prepare the mushrooms.

We will use champignons as mushrooms, but this is not necessary; you can give your preference to any other edible mushrooms. So, we clean the champignons from dirt with a kitchen towel. It’s up to you to rinse them under water or not, but if you still decide to rinse them, then we do it quite quickly, since this type of mushroom tends to quickly absorb moisture, and this will affect the quality of the dish. Wipe the washed mushrooms dry with towels. Then transfer to a cutting board and cut into large pieces. After that, transfer them to a blender bowl and grind to medium crumbs.

Step 3: prepare the garlic.

Peel the garlic cloves and rinse under running water. Next, on a cutting board using a knife, finely chop the ingredient and transfer it to a plate.

Step 4: fry the mushrooms.

Turn the stove temperature to medium, add butter to the frying pan and place it on the burner. Place chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.
Then pour the mushroom crumbs into the pan and continue cooking. Using a kitchen spatula, stir the mixture periodically, frying until most of the liquid has evaporated. This process will take you approximately 8 - 10 minutes. Transfer the finished champignons to a plate or other container, add salt and ground black pepper to taste.

Step 5: Stuff the chicken breasts.

Cut the soft cheese into the number of meat pieces. Remove the chicken from the refrigerator and place one piece on a cutting board. Using a knife, grease the surface with soft cheese and place a small amount of fried mushrooms on it. Stuff the rest of the chicken in the same way.
Then we roll the pieces into rolls and secure them tightly with several toothpicks so that they do not fall apart during frying. Sprinkle salt and ground black pepper on top.

Step 6: fry the dish.

Turn the stove temperature to medium and place the frying pan on the burner. Pour vegetable oil into it and only after it has warmed up, carefully lay out the chicken rolls. Fry them on all sides until golden brown, about 5 minutes. There is no need to cover the pan with a lid and bring the meat to full readiness at this stage.

Step 7: bake the dish.

Preheat the oven until 200 degrees Celsius. And remove the container with the chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be completely cooked. After the required time has passed, we take the pan with the rolls out of the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5 - 8 minutes.

Step 8: Serve chicken breasts stuffed with mushrooms.

The dish is served hot and is considered second. After the dish has cooled a little, take out the toothpicks from the rolls and place them on plates; if necessary, you can cut the rolls into pieces. A vegetable salad or mashed potatoes. You can decorate with lemon slices or herbs. Bon appetit!

As soft cheese you can use goat cheese, Philadelphia, mozzarella, and feta cheese. It has a fairly salty taste, so the mushroom filling can be left unsalted or just a little added.

You can fry chicken in any vegetable oil; it turns out very tasty in olive oil.

You can fasten the rolls not only with toothpicks, but also with twine.

Chicken breast can be replaced with chicken fillet.

Chicken breasts have many advantages, but they also have a disadvantage. Breast meat is a bit dry. To improve the taste, good housewives learned how to stuff fillets with different fillings, and then bake in the oven or simmer in a saucepan in a frying pan.

Stuffed chicken breasts are prepared not only for the holiday table. If time permits, prepare tasty dish for lunch or dinner.

For the information of cooks, I would like to say a few words about the beneficial qualities of lean meat. Perhaps the main advantage is its high protein content. Breast meat is the basis of the diet for people who decide to lose excess weight.

The breast is the most valuable part of the chicken; it is rich in vitamins and minerals. All that remains is to cook it deliciously and serve it beautifully to the table. A line of step-by-step recipes to help you. And to prepare royally delicious food, take it with you to the kitchen good mood and creativity. You can't do without them.

Breast stuffed with mushrooms and cheese in the oven

The original presentation of the food is already half the battle. A dish prepared according to this recipe does not require additional decoration. The breast meat in the dough will turn out juicy, satisfying, and divinely tasty.

The sauce gives the finished product a special piquancy. The view is amazing, the taste is amazing. Prepare for joy!

Ingredients:

• chicken breast - 1 pc.;
• champignons - 130 g;
• garlic - 1 clove;
• cheese - 25 g;
• parsley - 4 sprigs;
• puff pastry- 120 g;
• yolk - 1 pc. (for coating the dough);
• cream - 100 ml;
• regular pasty mustard - 1 tsp;
• French mustard - 1 tsp;
• mixture of dried herbs - 1 tsp.

Chop the mushrooms into cubes.

Chop the parsley and crush the garlic under a press.

Grate the cheese on a coarse grater.

Fry the mushrooms in oil over low heat until half cooked.

Add ground pepper, chopped garlic and salt to the champignons. Continue frying for a couple of minutes. At the end of frying, add chopped parsley. Stir.

Cool the mushrooms, add grated cheese to them.

Cut the chicken breast on one side.

Compact the mushroom mass in the pocket. Cover with the top layer of meat.

Roll out the dough thick and cut into strips large enough to wrap around the breast.

Wrap the stuffed fillet in dough. Refrigerate for a quarter of an hour.

Turn on the oven in advance. Place the prepared parcels on a baking sheet. Make random cuts for beauty.

Brush the dough with beaten yolk and place the dish in the preheated oven. Bake for 40 minutes.

Prepare the sauce. Add mustard seeds, a teaspoon of regular mustard, and a few pinches of herbal seasoning to the cream. Mix thoroughly. Let the mixture simmer slowly.

Cook the sauce over low heat until the mixture has evaporated by half. Add the grated cheese and simmer for a few more seconds, let the cheese product disperse. Add salt if necessary.

Serve chicken breast stuffed with mushrooms with sauce.

Caprese with cheese and tomatoes - recipe in a frying pan

From a minimum of ingredients you get a juicy and tasty accordion dish. A ripe tomato will add a unique sourness and tomato flavor to the finished dish.

Let's prepare the products:

• breast - 2 pcs.:
• cheese - 70 g;
• soy sauce - 50 g;
• chicken seasoning, salt and pepper.

We make vertical cuts on the chicken fillet.

Place the meat accordions in a bowl. Add soy sauce, ground black pepper, chicken seasoning. Leave the meat to marinate for 30 minutes.

While the fillet is marinating, prepare the cheese and tomatoes. Cut the cheese into thin slices and the tomatoes into half circles.

Grease the mold and begin assembling the accordion.

Place a piece of cheese and a piece of tomato into each cut.

Bake the fillet for 20 minutes at 200 degrees.

A beautiful dish is ready. Place the accordions on plates for the second course and serve hot. Bon appetit.

Cottage cheese and herbs filling

I would like to include in my selection of original recipes a dish that can safely be called correct. If you are watching your weight, write down a recipe for a lean dish with cottage cheese and herbs in your culinary notebook.

Is it possible to prepare a tasty, satisfying second meal in just 6 steps, and even from budget products? Yes! And so that one piece is enough for 2 meals? Yes! Read the recipe.

Ingredients:

• fillet - 3 pcs.
• low-fat cottage cheese - 250 g;
• parsley - a few sprigs;
• garlic - 2-3 cloves;
• cheese - 25 g;
• salt, pepper - to taste.

1. Place the cottage cheese in a separate bowl, add chopped garlic cloves and salt to taste.
2. We cut the greens with a knife or grind them in a blender. The smaller the better. Add to the cottage cheese, add some salt to the mixture, stir.
3. Using a knife, make a cut to create a depression. Place the meat in a bowl and sprinkle with pepper.
4. To decorate, you will need a piece of cheese, grate it on a medium grater.
5. Divide the curd and garlic mass into 3 parts. Stuff the breasts with the prepared mixture.
6. Place the semi-finished product on a baking sheet. Sprinkle with cheese. Bake for 30 minutes at 180 degrees.

Chicken pockets with cheese and garlic

The recipe for delicious chicken breast pockets with cheese and garlic filling will please any housewife. A culinary masterpiece does not require the purchase of expensive products. What is in every home is enough.

Prepare food for 2 servings:

• breast - 2 pcs.;
• hard cheese - 50 g;
• flour - 2 tbsp. spoon;
• sour cream - 25 g;
• egg - 1 pc.;
• garlic - 3 cloves;
• salt and favorite spices - to taste.

Cut the fillet into two parts horizontally. We beat each half with a culinary hammer, sprinkling the chicken with spices.

Place the prepared pieces on a plate.

Chop the garlic with a knife. Sprinkle the chop over the meat.

Cut 4 slices of cheese to the appropriate width and length. We focus on the size of the meat slices. Fold the cheese pieces in half. Place the cheese on one edge of the breast and cover the filling with the other edge.

Stuffed chicken breasts with mushrooms are a great option for any holiday table. The meat turns out soft and tender, especially while the chicken is still hot. And in order not to dry out the fillet in the oven, it is better to cover the baking dish with a lid or wrap the fillet with filling in foil. By the way, you can use fresh, frozen or even pickled mushrooms as a filling. The easiest way is to use champignons or oyster mushrooms.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignons - 4-5 pcs.
• Onion (small) - 1 pc.
• Hard cheese - 50 g.
• Mayonnaise - 2 tsp.
• Salt - 1/3 tsp.
• Spices - 2 pinches.

Cooking time: 1 hour. Number of servings: 3-4.

Preparation:

1. If the chicken fillet was frozen, you need to remove it from the freezer in advance and let it thaw at room temperature. Then you need to wash the meat, dry it and remove all excess.

2. Salt the chicken fillet, discarding the small fillet (no need to cut it off). Sprinkle the chicken with spices.

3. Wash the champignons and cut into slices. A small onion needs to be peeled and cut into small pieces.

4. Lubricate the chicken fillet with mayonnaise - store-bought or home product, fat content special significance does not have.

5. Place onion pieces on top of the mayonnaise (only on large fillets).

6. Top on onion place sliced ​​mushrooms. To prevent them from turning out bland, they need to be salted.

7. Now you need to cover the filling with small fillets. And in order for the entire structure to hold, it needs to be fixed. For additional fixation, you can use culinary thread.

8. Wrap the workpiece in foil and place it in a preheated oven. Bake at 180 degrees for a quarter of an hour.

9. Grate the hard cheese on a coarse grater. After 15 minutes, remove the fillet, carefully unwrap it and sprinkle with grated cheese. Bake for another 10 minutes.

Ready-made chicken fillet with aromatic filling can be served with fresh vegetables, pickles, and herbs.

Chicken breast stuffed with mushrooms and cheese

Juicy chicken meat with filling.

Ingredients:

• 800 g chicken fillet(3 breast halves)
• 300 g champignons
• 150 g onion
• 50 g cheese
• 300-400 ml cream (any)
• spices (optional)
• pepper
• vegetable oil + 1 tbsp. l. butter (for frying)

Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast According to this recipe, it turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.

Preparation:

Peel the onion and chop finely.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Cut the mushrooms into thin slices and add to the pan.

Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.

Remove the mushrooms from the pan, add grated cheese to half the mushrooms, stir (this will be the filling).

Stuff the breast.
Cut off a small fillet from each breast, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting all the way through.

Place a third of the filling inside and press it well.

Close the small fillet, pushing it inward on all sides.

Add a little vegetable oil to the frying pan and heat well.
Place the breasts, stuffed side down, and fry for about 5-7 minutes until lightly golden on the bottom.

Turn over and fry for another 5-7 minutes.

Return the remaining mushrooms to the pan, pour in the cream (the breasts should be at least three-quarters covered, add more cream if necessary).
Add salt, if desired, add spices, simmer on the lowest heat under the lid for about 15-20 minutes.

You can serve stuffed chicken breasts with any side dish you like; I served it with buckwheat. You can use bulgur, pasta, mashed potatoes, etc.
It turns out very tasty - juicy and tender!

kamelena.ru

Chicken breasts stuffed with mushrooms / Chicken dishes / TVCook: step-by-step recipes with photos

An appetizing and satisfying meat dish of chicken with aromatic filling, which can be served both on an ordinary table and on a festive one. After all, it turns out to be very impressive and beautiful, and at the same time it is quite simple to prepare. Chicken breasts stuffed with mushrooms- this white meat rolled into a roll with a spicy filling of mushrooms, garlic and cheese will please all your guests and loved ones.

Ingredients for cooking chicken breasts stuffed with mushrooms

1. Boneless chicken breasts 1 kilo
2. Mushrooms 250–300 grams
3. Garlic 2 cloves
4. Butter 2 tablespoons
5. Soft cheese 230 grams
6. Ground black pepper to taste
7. Vegetable oil 3 tablespoons
8. Salt to taste

Main Ingredients

Garlic, Chicken, Mushrooms

Portioning

Print list

Products not suitable? Choose a similar recipe from others!

Inventory:

Knife, Cutting board, Oven, Stove, Plastic wrap, Hammer, Blender, Spatula, Frying pan with removable handle, Toothpicks, Plates, Oven mitts

Preparation of chicken breasts stuffed with mushrooms:

Step 1: Prepare the chicken breasts.

First, rinse the chicken breasts under cool running water, remove the skin if necessary and transfer to a cutting board. Using a sharp knife, cut off the fat, as well as, if present, cartilage and tendons. Then cut the chicken breasts along the grain into 2-3 pieces. After that, put them in a plate or other container.
Next, transfer any one part to a cutting board, cover it with plastic wrap and begin beating it using a kitchen hammer. We do this very carefully, since chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after this, return it back to the container and continue to beat off all the other pieces. Place the prepared chicken meat in the refrigerator.

Step 2: prepare the mushrooms.

We will use champignons as mushrooms, but this is not necessary; you can give your preference to any other edible mushrooms. So, we clean the champignons from dirt with a kitchen towel. It’s up to you to rinse them under water or not, but if you still decide to rinse them, then we do it quite quickly, since this type of mushroom tends to quickly absorb moisture, and this will affect the quality of the dish. Wipe the washed mushrooms dry with towels. Then transfer to a cutting board and cut into large pieces. After that, transfer them to a blender bowl and grind to medium crumbs.

Step 3: prepare the garlic.

Peel the garlic cloves and rinse under running water. Next, on a cutting board using a knife, finely chop the ingredient and transfer it to a plate.

Step 4: fry the mushrooms.

Turn the stove temperature to medium, add butter to the frying pan and place it on the burner. Place chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.
Then pour the mushroom crumbs into the pan and continue cooking. Using a kitchen spatula, stir the mixture periodically, frying until most of the liquid has evaporated. This process will take you approximately 8 - 10 minutes. Transfer the finished champignons to a plate or other container, add salt and ground black pepper to taste.

Step 5: Stuff the chicken breasts.

Cut the soft cheese into the number of meat pieces. Remove the chicken from the refrigerator and place one piece on a cutting board. Using a knife, grease the surface with soft cheese and place a small amount of fried mushrooms on it. Stuff the rest of the chicken in the same way.

Then we roll the pieces into rolls and secure them tightly with several toothpicks so that they do not fall apart during frying. Sprinkle salt and ground black pepper on top.

Step 6: fry the dish.

Turn the stove temperature to medium and place the frying pan on the burner. Pour vegetable oil into it and only after it has warmed up, carefully lay out the chicken rolls. Fry them on all sides until golden brown, about 5 minutes. There is no need to cover the pan with a lid and bring the meat to full readiness at this stage.

Step 7: bake the dish.

Preheat the oven until 200 degrees Celsius. And remove the container with the chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be completely cooked. After the required time has passed, we take the pan with the rolls out of the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5 - 8 minutes.

Step 8: Serve chicken breasts stuffed with mushrooms.

The dish is served hot and is considered second. After the dish has cooled a little, take out the toothpicks from the rolls and place them on plates; if necessary, you can cut the rolls into pieces. Vegetable salad or mashed potatoes are ideal as a side dish. You can decorate with lemon slices or herbs. Bon appetit!

– - Goat cheese, Philadelphia, mozzarella, and feta cheese can be used as soft cheese. It has a fairly salty taste, so the mushroom filling can be left unsalted or just a little added.

– - You can fry chicken in any vegetable oil; it turns out very tasty in olive oil.

– - You can fasten the rolls not only with toothpicks, but also with twine.

– - Chicken breast can be replaced with chicken fillet.

www.tvcook.ru

Breast stuffed with mushrooms and cheese

1. In addition to the main ingredients, you can use a wide variety of spices and seasonings in the recipe for preparing breast meat stuffed with mushrooms and cheese. Fresh herbs can be replaced with dried ones if desired.

2. Wash the fillet, dry it and place it on a cutting board. Cover with cling film and gently beat with a hammer. The fillet layer should be thin, but solid.

3. Wash the mushrooms and drain in a colander. Place in a blender and grind. If desired, you can also add a little onion or garlic. Pour a little oil into a frying pan and fry the mushrooms until tender. Add salt and pepper to taste.

4. Place a thin slice of cheese and a small amount of fried mushrooms on the fillet. If desired, this simple recipe for breast stuffed with mushrooms and cheese can also be supplemented with a slice of tomato.

5. Roll up carefully so that the filling is inside and secure with toothpicks.

6. Heat vegetable oil (you can use butter) in a frying pan and add the breast there. Fry over medium heat until crust appears and is cooked through.

7. 5-7 minutes before readiness, add a pinch of salt, pepper and spices if desired. When the breast stuffed with mushrooms and cheese at home is ready, sprinkle fresh herbs on top and you can serve.

Important! The video may differ from the text version of the recipe!

povar.ru

Stuffed chicken breast - my favorite recipes

We will look at wonderful recipes based on the cooking technologies we know - frying and baking.

We’ll also use a new “trick” - we’ll make a “pocket” in the breast and fill it with delicious fillings from cheese, mushrooms, spinach and other products.

What do we need

• Chef's knife.
• Kitchen board.

How to do

Ingredients

• Two chicken breasts.
• Ground black pepper.
• Salt.

How to cook

Ingredients

• Two chicken breasts.
• Ground black pepper.
• Salt.
• Bechamel sauce (optional).

Equipment

How to cook

My comments

Ingredients

• Two chicken breasts.
• One tomato.
• Ground black pepper.
• Salt.

How to cook

My comments

Ingredients

• Two chicken breasts.
• 60-70 g hard cheese.
• Two eggs.
• Three tablespoons of milk.
• Ground black pepper.
• Breadcrumbs.
• Salt.

How to cook

Ingredients

• Two chicken breasts.
• 70 g cream cheese.
• 50 g grated cheddar cheese.
• Salt.

How to cook

Source

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vkusno.mirtesen.ru

Stuffed chicken breasts with mushrooms recipe with photos, how to cook on Webspoon.ru

Step 1

So, we take chicken breasts, balsamic sauce, a mixture of spices, mustard, olive oil, sugar, cheese, mushrooms.

Place 4 breasts there and leave for 20 minutes.

While they are marinating, let's take care of the mushrooms. Let's defrost them. Finely chop 1 onion.

Fry the onion in oil and add mushrooms (100 g), salt (0.5 tsp), pepper (0.5 tsp) and simmer until the mushrooms are ready.

Take the breast and make an incision not all the way through.

Put 1 spoon of mushrooms there and 1 slice of cheese (12-13 g).

We pinch everything with toothpicks.

Fry quickly in a frying pan with oil. And we put everything in the form.

If you have any mushrooms left, add them too. Cover everything with foil and put it in the oven for 20-30 minutes at 190°C. This is how they turned out!

webspoon.ru

A festive dish of chicken fillet stuffed with mushrooms and cheese.

You can easily prepare a restaurant dish from regular chicken breast.
To add variety to cold appetizers for your holiday table, prepare stuffed chicken breasts. Stuffing with fried mushrooms and cheese will give chicken meat a rich mushroom aroma and a piquant cheesy taste. The dish can be prepared in advance, and before guests arrive, cut the finished chicken breast into slices and arrange beautifully with other appetizers.
Stuffed chicken breast can be served with mushroom sauce and vegetables as an independent hot dish for guests or a family lunch.

1. Clean fresh champignons from dirt, rinse under running water, cut into slices (cut small mushrooms in half). Pour a little vegetable oil into a preheated frying pan, add the mushrooms and fry until all the liquid has evaporated and a delicious mushroom smell appears.
When frying, champignons release a lot of liquid, and if you first fry the onion and then add the champignons, the onion turns out to be boiled.

2. Cut the peeled onion into half rings or cubes, add to the mushrooms, salt and pepper and fry them until golden brown.

3. Place the fried mushrooms and onions in a separate bowl, avoiding the vegetable oil. Grate the hard cheese on a coarse grater, add to the hot mushrooms and onions (so that the cheese melts a little) and stir.

4. Make a deep cut on one side of the chicken fillet to create a pocket.

5. Fill the chicken pocket with mushrooms, onions and cheese. Lightly compact the filling with your fingers. Since we will not be securing the cut with toothpicks, leave 1cm on both sides of the fillet near the cut. Bring the edges of the chicken together slightly overlapping so that the filling is not visible.

6. Prepare three containers for flour, breadcrumbs and leison (as the French say), that is, beaten egg.

7. Pour more vegetable oil into the frying pan and heat it to medium temperature.
Dredge chicken breast in flour.

8. Then dip the stuffed chicken breast in the beaten egg (leisonné).

9. And immediately roll the breast in breadcrumbs. Place the prepared chicken breasts in a frying pan with heated vegetable oil, fry on both sides for 5-6 minutes. Place the cooked breasts on paper towels to absorb the fat.

galarecept.com

Stuffed chicken breast recipes for every taste

Hello my dear readers! Chicken breasts are prepared using different methods. They are simply boiled, fried in a frying pan until golden brown in olive oil and butter, baked in the oven, or on the grill. Today we have recipes for stuffed chicken breast on our program.

We will look at wonderful recipes based on the cooking technologies we know - frying and baking. We’ll also use a new “trick” - we’ll make a “pocket” in the breast and fill it with delicious fillings from cheese, mushrooms, spinach and other products.

The spread breasts are also stuffed by spreading the filling on them and folding the pieces in half (it is advisable to pin the cuts with toothpicks). We will look at the best way to flatten the fillet below.

How to make a “pocket” for stuffing chicken breast

To stuff a chicken breast with minced meat, you need to cut a pocket in it that will hold the filling. It should be deep and wide enough to fill comfortably. But at the same time, it must ensure the “safety” of the minced meat inside the recess. The minced meat should not fall out during cooking.

It is easier to make a hole in a large breast - it has a fairly thick part. Use the tip of a good knife to make the cut, and then use your fingers to widen and deepen it.

What do we need

• Boneless, skinless chicken breasts.
• Chef's knife.
• Kitchen board.

How to do

1. Place the chicken breast on a cutting board. Press down and carefully insert the tip of the knife into the thickest part. Make a small crack (about 5 cm wide) with a knife.
2. Then carefully go deeper into the thickness of the fillet (about ¾ of the thickness), working with a knife and then with your fingers.
3. Pat the pieces thoroughly on all sides with paper towels. Now you can make a stuffed breast, filling the hole with your favorite filling.

Recipes for stuffed chicken breast with photos

Chicken breasts stuffed with mozzarella cheese

Ingredients

• Two chicken breasts.
• Four small mozzarella cheeses.
• Two to three tablespoons of olive oil.
• Two cups fresh chopped spinach (optional)
• Four chopped cloves of garlic.
• One small onion, finely chopped.
• Ground black pepper.
• Salt.

How to cook

An impressive presentation is with homemade tomato ketchup, which is poured around and quickly brought to a boil. It's also delicious with cold sauce.

Chicken breasts stuffed with mushrooms and cheese in the oven

Ingredients

• Two chicken breasts.
• Two tablespoons of butter.
• One tablespoon of olive oil.
• 120-150 g chopped fresh mushrooms (white, champignons).
• Two cloves of minced garlic.
• A tablespoon of chopped parsley or dill.
• Four small slices of mozzarella cheese.
• Ground black pepper.
• Salt.
• Bechamel sauce (optional).

Equipment

• A frying pan that can be placed in the oven.

How to cook

My comments

• You can stuff the fillet only with mushrooms. To do this, increase the indicated amount of mushrooms to 250 grams.

Chicken breasts stuffed with cheese and tomatoes in the oven

Do you love Caprese salad - a magical combination of white mozzarella cheese, red tomatoes and green basil leaves? I just love it! I also really love variations on the Caprese theme.

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for a romantic dinner, a friendly party or even a big holiday feast. Preparing such a delicious dish is a piece of cake. Honestly!

Ingredients

• Two chicken breasts.
• Half a teaspoon each of dried oregano and basil.
• One tomato.
• Two small slices of mozzarella cheese.
• Six fresh basil leaves.
• Two cloves of chopped garlic.
• A third of a glass of balsamic vinegar or dessert wine (optional).
• One tablespoon of sugar (optional).
• Two tablespoons of olive (another good vegetable oil).
• Ground black pepper.
• Salt.

How to cook

My comments

• If there are no basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will also turn out very tasty!
• Instead of mozzarella, use cheddar, not too salty suluguni.

Stuffed chicken breast with cheese, breaded, baked in the oven

Ingredients

• Two chicken breasts.
• 60-70 g hard cheese.
• Two eggs.
• Three tablespoons of milk.
• Two cloves of finely chopped garlic.
• Ground black pepper.
• Breadcrumbs.
• Salt.

How to cook

Chicken breasts stuffed with peppers and cheese

Ingredients

• Two chicken breasts.
• 70 g cream cheese.
• 50 g grated cheddar cheese.
• Two tablespoons of olive oil.
• One small bell pepper.
• Half a pod of hot pepper.
• Two cloves of finely chopped garlic.
• Salt.

How to cook

Today I won't be able to tell you about other stuffed chicken breast recipes that I know. Too many of them. Today I presented to you only those that are especially popular in our family. Send your versions of recipes with photos. I will certainly publish the best ones on the pages of my blog.

As of today, the program has been exhausted. I look forward to your comments - I need them like air. If you liked the article, please send it to your friends at social media. Good luck and health to everyone!

Always yours Irina.

We have very autumn weather - slushy and raining...

Mari Trini - Cuando La Lluvia Cae

Juicy chicken meat with filling.

• 800 g chicken fillet (3 breast halves)
• 300 g champignons
• 150 g onion
• 50 g cheese
• 300-400 ml cream (any)
• spices (optional)
• salt
• pepper
• vegetable oil + 1 tbsp. l. butter (for frying)

Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast according to this recipe turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.

Preparation:

Peel the onion and chop finely.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Cut the mushrooms into thin slices and add to the pan.

Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.

Remove the mushrooms from the pan, add grated cheese to half the mushrooms, stir (this will be the filling).

Stuff the breast.
Cut off a small fillet from each breast, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting all the way through.

Place a third of the filling inside and press it well.

Close the small fillet, pushing it inward on all sides.

Add a little vegetable oil to the frying pan and heat well.
Place the breasts, stuffed side down, and fry for about 5-7 minutes until lightly golden on the bottom.